And my first bake for the CNY cookies is Peanut Cookies. Though it is quite laborious to make this, I guess it is worth it. So fragrant and nutty flavour!
PEANUT COOKIES
Recipe sourced from Food-4Tots
Ingredients
300g raw peanuts
250g plain flour
130g icing sugar
135ml peanut cooking oil
15g butter (softened – optional)
Pinch of salt
Egg Wash
1 egg yolk (from 1 large size egg; lightly beaten and diluted with 1 tsp milk
Preparing the peanuts
Rinse the raw peanuts and pat dry with kitchen paper.
Dry fry the raw peanuts in a big wok or frying pan under medium heat; stir frying from time to time till golden brown.
Remove and set to cool before removing the skin.
Grind the peanuts till fine or superfine (to your preference) in a food processor.
Making the peanut cookies
In a large
mixing bowl, sift the flour, icing sugar and salt together. Add in to the ground peanut and mix it up all
together with a hand whisk.
Add in the butter (if you are using it) and slowly pour in the peanut oil till a smooth dough is formed. (you may have to add extra oil in in order to combine a smooth dough).
Add in the butter (if you are using it) and slowly pour in the peanut oil till a smooth dough is formed. (you may have to add extra oil in in order to combine a smooth dough).
Take a
small dough weighing about 8g and roll into round size. Flatten it slightly with your palm. Repeat till all dough has finished.
Using your clean ballpen cap, lightly press it to the centre top to imprint a design.
Using your clean ballpen cap, lightly press it to the centre top to imprint a design.
Brush the
cookies with egg glaze.
Bake the cookies at pre-heated oven 160Celcius for 15-20 minutes.
Cool before store in an air tight container.
Bake the cookies at pre-heated oven 160Celcius for 15-20 minutes.
Cool before store in an air tight container.
I grind my peanuts till superfine to get into a melt in the mouth texture.
